Assorted Sashimi (Sashimi Moriawase)
Editor’s Note: Enjoy a variety of fresh, raw seafood with this recipe for Assorted Sashimi. If you are looking for sashimi recipes for beginners, look no further than this authentic and simple tutorial. To prepare your sashimi, simply slice your seafood of choice as directed. Serve the seafood spread with various garnishes, including daikon radish, shisho leaves, and wasabi paste. The homemade sashimi soy dip will be perfect for dipping all of your fish. The best thing about sashimi is that it can be prepared with whatever fish you prefer, meaning you can take advantage of the freshest deals at your local market.
A wide variety of seafood is enjoyed raw as sashimi in Japan, each one sliced in different ways depending upon the texture of the particular ingredient. Sashimi is served with a variety of garnishes, condiments and dipping sauces. You may decide to serve just one or two types of fish, or a range of seafood, but whatever you choose, be absolutely certain that it is fresh.
Preparation Time30 min
Cooking Time1 min
- 8 fresh medium shrimp
- 1/4 pound (125 g) freshly shucked scallops
- 5 ounces (150 g) fresh tuna fillet
- 5 ounces (150 g) fresh salmon fillet
- 5 ounces fresh mackerel or snapper fillet
- 8 ounces (250 g) daikon radish (about 4 in/l0 cm), grated into long thin shreds
- 4 shiso leaves
- 4 teaspoons wasabi paste
- Sashimi Soy Dip:
- 3 tablespoons sake
- 1/2 cup (125 ml) Japanese soy sauce
- 2 tablespoons tamari soy sauce or mirin
- 1/2 cup (5 g) dried bonito flakes
- 1 small strip dried kelp (konbu), wiped with a damp cloth (optional)
To make the Sashimi Soy Dip, place all the ingredients in a small saucepan and simmer on medium-low heat for 5 minutes. Remove from the heat, allow to cool, strain and discard solids. Set aside.
Peel and clean the shrimp, but leave the head and tail on for a more authentic appearance. Clean and dry the scallops. Heat the oil in a pan until moderately hot and sear the scallops for 30 seconds on each side. Remove from the heat and set aside.
Slice the tuna and salmon fillets on the diagonal into strips about ½ in
(1 cm) wide and 1 ½ in (3 cm) long. The mackerel or snapper can either be sliced paper-thin or cut into decorative shapes.
Arrange the shrimp, scallops and cut fish on a serving platter. Garnish with the daikon, shiso leaves and wasabi paste, and serve with small bowls of Sashimi Soy Dip.
The Sashimi Soy Dip can be stored for up to a year if kept refrigerated in an airtight jar.
Copyright 2017 Takayuki Kosaki, Walter Wagner